I have my handful of favourite chefs and Pete Evens just happens to be one of them. No matter what stage of his food journey he is at, this man can cook! This recipe comes from “Cook with Love,” by Pete Evans. It's the best $15 I’ve ever spent on a cookbook and the best Organic Cherry Tomato Pasta I’ve ever had. Not only is it perfect for Meat-free Monday is also perfect for those nights when your in a hurry and need a healthy dish on the table that everyone will enjoy.
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 150 ml organic olive oil
- 10 organic garlic cloves thinly sliced
- 2 red chillies finely chopped
- 6 anchovies
- 1 tbsp capers
- 2 punnet organic cherry tomatoes halved
- 2 tbsp white wine
- 1 handful organic basil leaves
- 400 g orecchiette or any pasta you like 14 oz
- 1/2 organic lemon juiced
- Shaved Parmigiano Reggiano to serve
Ingredients
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Instructions
- Combine the oil, garlic, chilli and anchovies in a pan over medium–low heat until the garlic starts to turn a light brown colour
- Break down the anchovies with a wooden spoon.
- Add the capers, tomatoes and white wine and season with salt and pepper.
- Cook for another 3 minutes, then stir in the basil.
- Meanwhile, cook the pasta in boiling salted water according to the packet instructions, then drain. Add to the sauce and toss well.
- Stir in the lemon juice and serve with the shaved parmesan.
- Happy Cooking!
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